An easy and delicious recipe for chicken casserole is "Creamy Chicken and Rice Casserole" by Martha Stewart. It is reminiscent of dishes based on canned soup and can be made with leftover rice or bought precooked rice.
Creamy Chicken and Rice Casserole
Martha Stewart developed this take on rotisserie chicken with nostalgic flavor. The recipe calls for basic ingredients found in an ordinary kitchen's cupboard and refrigerator.
Prep Time: 20 min.
Cook Time: 20 min.
Ready In: 40 min.
- 4 cups mixed mushrooms, sliced
- 3 Tbsp. olive oil
- Salt and pepper
- 2 minced shallots
- 2 1/4 cups chicken broth
- 2 Tbsp. all-purpose flour
- 2 cups cooked white or brown rice
- 4 cups shredded small rotisserie chicken
- 1/2 cup, chopped fresh parsley
- 1/2 cup, frozen peas
- 1 cup fresh breadcrumbs
- 1/2 cup reduced fat sour cream
- Make the sauce
- Add the chicken and rice
- Cook the casserole
Cook shallots and mushrooms in a large skillet, in 1 heated tablespoon of oil. Use medium heat. Stir for 10 minutes; stop when the mushrooms turn brown. Pour the other 2 tablespoons of oil in and sprinkle the flour over. Mix everything together for 1 minute.
Pour the chicken broth in and let it boil. Place rice and chicken in the skillet and let simmer. Mix in sour cream, parsley and peas. Add salt and pepper to taste. Put the casserole into a baking dish, with an 8-inch side. Spread breadcrumbs over the dish.
Put the casserole into the oven preheated to 375 degrees Fahrenheit and cook for 15 to 20 minutes.